Italian Peach Cookies

Ingredients

• 3 cup all-purpose flour
• 1 cup granulated sugar (For the cookie dough)
• 0.5 cup unsalted butter (Softened)
• 3 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract (For the cookie dough)
• 0.25 tsp salt
• 1 cup mascarpone cheese
• 0.5 cup powdered sugar (For the filling)
• 0.5 cup peach preserves (For the filling)
• 0.5 cup milk (For dipping or finishing the assembled cookies; the source does not specify its use)
• 2 tbsp granulated sugar (For the milk mixture)
• 1 tsp vanilla extract (For the milk mixture)
• 2 tbsp peach liqueur (For the milk mixture)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Place the softened butter and 1 cup granulated sugar in a mixing bowl. Beat until creamy and well combined.

3. 3

   Add the eggs and 1 teaspoon vanilla extract to the butter mixture. Beat until fully incorporated and smooth.

4. 4

   Add the flour, baking powder, and salt. Mix just until a soft dough forms; avoid overmixing once no dry flour remains.

5. 5

   Roll the dough into small, evenly sized balls and arrange them on the prepared baking sheet, leaving space between each ball for spreading.

6. 6

   Bake for 12–15 minutes, until the cookies are set and lightly golden. Transfer them to a rack and cool completely before filling.

7. 7

   Using a small spoon or melon baller, scoop a shallow hollow from the flat side of each cooled cookie. Work carefully so the cookie shells remain intact.

8. 8

   Combine the mascarpone, powdered sugar, and peach preserves until smooth and evenly blended.

9. 9

   Fill the hollowed side of each cookie with the mascarpone-peach mixture. Press two filled cookies together to form sandwich cookies, matching their flat sides.

10. 10

    Stir together the milk, 2 tablespoons granulated sugar, the second teaspoon vanilla extract, and peach liqueur. The source lists this mixture but does not state a finishing instruction; use it to lightly dip or brush the assembled cookies if desired.

Notes

The source lists milk, additional sugar, vanilla, and peach liqueur but does not explain how they are used. They are reasonably interpreted as a dipping or finishing mixture. Handle the filled cookies gently, and chill briefly if the mascarpone filling is too soft. The stated nutrition is 310 kcal per serving, though the ingredient totals suggest the actual value may vary depending on cookie size and how much filling or finishing mixture is consumed.

Nutrition per serving

• dessert
• cookies
• Italian
• baked
• sandwich cookies
• peach
• vegetarian